I use a lot of tallow for cooking, soaping basically for sustainability reasons. I am starting to dabble in 60-100% bars more often. I have had some issues, crumbling edges most commonly and fracturing when cutting. But being fully stuck in the mold as well. I have had to freeze it to get it out. (15 hours in mold, 9 in freezer) 100% tallow 25% Lye concentration (full water to combat the crumble) 7% superfat 43c/110f hand stirred, covered and put away in a cupboard So I was wondering if this sounds like good tweaks: -Less water, i added full water to slow down trace and combat crumbling but i think this is making it impossible to get out of mold (so maybe 28 or 31% lye concentration) -Soap warmer, 45C/114F- this i'm unsure of, the tallow was starting to solidify under 40c/104f so i'm wondering if i was getting a bit of false trace causing issues as well. -Forcing gel, this is just another option i thought might make it easier to remove. -Remove from mold in a similar time to 100% coconut, max 12 hours. I think this is a huge factor in fracturing- but if its full water it might still not come out of the mold that soon. Thanks for any tips in advance from veteran tallow users. I use 30-40% standard in my normal bars with no issue.